Raspberry Cheesecake

• 3 1/2 oz graham crackers, crushed
• 1 oz shredded coconut
• 5 tbsp butter, melted
• 1 lb cream cheese
• 1 tsp vanilla extract
• 1 None lemon, grated zest
• 1/2 cup sour cream
• 1/2 cup granulated sugar
• 2 tbsp all-purpose flour
• 3 None eggs
• 8 oz raspberries
• None None powdered sugar, for dusting
• None None fresh mint, to decorate

1. Preheat the oven to 400u0b0F. Grease the bottom of an 8 inch diameter springform pan. In a bowl, mix the graham crackers, coconut and melted butter. Press firmly into the bottom of the pan. Bake for 8-10 mins. Allow to cool.
2. Reduce the oven temperature to 300u0b0F. In a bowl, beat the cream cheese, vanilla extract, lemon zest, sour cream, sugar and flour. Beat in the eggs one at a time. Spread over the base and distribute two-thirds of the raspberries over the top, pressing them in gently. Bake for 1 hour, covering with foil if the top is browning too quickly.
3. Switch off the oven, leave the door open and allow the cheesecake to cool inside for 1 hour. Remove from the oven and allow to cool completely.
4. Run a knife around the edge and remove from the pan. Sprinkle over the remaining raspberries, dust with icing sugar and decorate with mint.

graham crackers, coconut, butter, cream cheese, vanilla, lemon, sour cream, granulated sugar, flour, eggs, raspberries, powdered sugar, fresh mint

Taken from recipes-plus.com/api/v2.0/recipes/22054 (may not work)